Basic Flour Blends

Note: scroll down for the flour blends I use and visit my Resources page to learn where to purchase gluten-free flours on-line.

My first experiences mixing my own gluten-free flour blends was too overwhelming. So many different flours, all of which had different properties. One is gritty, another has more protein, and sometimes you look for a ‘flour’ and all you can find is the starch. I hope to make this less confusing and much easier for you to get started.

Gluten-free flour blends do not behave the way that ‘normal’ flours do. The gluten acts as a binder and leavener so when mixing and baking with gluten free flours there are some guidelines to follow. Gluten-free flours are drier than normal flours and you have to use xanthan or guar gum as a binder. They also don’t rise as well as regular flour so you need a few tricks up your sleeve to make the finished product look and taste just as good as gluten flours.

You can easily make your own flour blends or you can purchase ready-made flour blends. I mix all of my flours because I like to mix my own – I know what’s in them and I have more control over the final product this way. If you do choose to purchase flour blends, make sure to carefully read the ingredient list to ensure you can eat all of the listed ingredients.

Storing several different flours takes a little organization but is not a challenge at all. I purchased SnapWare and labeled each container. SnapWare is air-tight and stacks neatly in my pantry and refrigerator, both of which are important. After mixing flours, they go right in the refrigerator until I use them. The SnapWare has been great for keeping them fresh.

UPDATE (9/13/09) I recently bought a mass quantity of mason jars in various sizes to store things in. While I prefer SnapWare for flour because it has a larger opening, I have been using mason jars as well for many things, like beans, rice, flax, and coffee. They’re much less expensive – I can get 12 jars for about $9. Everything stays fresh and they’re a simple to clean – just pop them in the dishwasher.

All – Purpose Flour Blend

Sorghum- Garfava Blend

This blend isn’t beany at all once it’s baked. It’s become a favorite of mine because it works as a one to one substitution in nearly everything I’ve tried it in. I keep a big container mixed up and store it in the refrigerator.

High Protein Blend

This recipe is adapted from Living Without Magazine. I love this blend, especially because it’s less starchy. According to Living Without it works well with foods that require elacticity, like wraps and crusts.

Ancient Grains Blend

My Ancient Grains flour blend is intended to replace a small part of your total flour. 20% – 30% seems to work well for me.

Comments

So excited to see your gluten free flour mix. Though I don't have issues with gluten, I very rarely eat sugar or white flour. I find I feel better, have less cravings & more energy when I eat this way. And it also helps me to get and keep weight off.
We do grind our own wheat as it is healthier...which has led to my experimenting with different grains. Like half the flour I use in my pancakes is oat flour (grinding my oats in the coffee grinder). I subscribed to your blog for this reason.
For sweeteners I mainly use pure maple syrup, honey granules and honey depending on what I am making.
I see a lot of recipes I can't wait to try!

Hi. I am definitely on the new side of GF and sugar free living!! and have been trying to experiment with recipes...without much results worth talking about. I love this website already! One question i have is regarding the xanthan gum- i have seen several different brands, do you recommend a certain brand, does it matter?
Thanks again for a really helpful website!

@Allyson, I have been buying Bob's Red Mill. Make sure to store it in an airtight container - I use a pint mason jar. Keep it in a cool, dry place. It can go rancid.
It's expensive for such a small amount but it lasts for a long, long time.

I am not a fan of any type of bean flours. I know they are a good source of protein for a flour blend, I just can't stand the smell or the taste. Do you have any suggestions for a bean flour substitute? Thanks, Kelly

@kelly, Try sorghum or brown rice flour - they're both pretty neutral. I buy Arrowhead Mills brown rice flour and then put it in a clean coffee grinder to make it a finer texture. You can buy superfine brown rice flour but it's more expensive, $10 - 12 a bag. Millet it lighter and relatively neutral, too, but I'd mix it with other flours.
If you like grain assertive flour try quinoa.

Hi Amy,
A friend sent me a recipe link for your Carrot Cake Bites and I have been exploring your site when i came across your flour blend recipe I was wondering what I could use to replace the cornstarch in the recipe as I have a corn intolerance. Thanks Samantha

@Kellie, Hi Kellie,
Wow, you have a lot going on. It's great that your daughter got diagnosed so young. It will help avoid all the health problems that someone with Celiac can develop when it goes undiagnosed too long.
Arrowroot is technically a starch but it is used as a flour. You'll see it labeled as Arrowroot Starch/Flour.
Hugs,
Amy

I love the information about the gluten, and just a couple of weeks ago have also been following information from the eating for your blood type. Some of the ingredients or flours are not according to blood type, such as soy and tapioca. Also, would like to know what WILL help he breads rise with the alternate flours, as I have found the non-gluten flours tend to be really dense. I am also having a extremely hard time finding xanthan gum in the stores here. Besides online am I possibly looking in the wrong aisle?

@Cheryl Padilla, The bread problem might be the recipe you're using. Where did you get the recipes from? I use normal bread yeast and it works well. Xanthan gum - I can only find it at the specialty stores like Whole Foods. You might have to order it from Amazon.com. I use Bob's Red Mill and though it seems expensive it lasts forever. 8 months to a year, and I do a lot of baking.

My husband and I have been South Beach Dieting and want to continue on a low/non sugar and gluten free diet after we lose weight.
He has amazing willpower but I have a horrible sweet tooth.
I am so glad I found your website, especially your flour mixes!

Amy, Congratulations on winning the blogger contest! Just goes to show the power of Community! When we stick together and support each other, we all win!
Thank you for your always so thoughtful and inspiring recipes and posts. Like this one. The subject of flours and mixes is a complicated one.
I realize, on reading what you say, that it's also a very personal one. I gotta admit, I do like the rich strong flavors of whole grains and bean flour. I object to using "starch" of any kind, and just willfully substitute other grains. The results always please me! I'm not after an imitation of the glutenoid world, I'm creating healthy tasty food. It's fun and creative in a way that I never thought cooking could be.
Following someone else's flour mix recipe is a great way to have success at first. Just like with any creative endeavor, as time goes on we develop our own style.
Thank you, all of you, for sharing your experiences.
Cindy

@Cindy Drozda, I'm like you - I can't get enough of the rich beany and grain flours. The starch was at first an easy way to have success and the I got away from it. For now, I take the middle road. A little isn't a bad thing because it does improve the overall quality of the baked goods.
I used to bake just for me - but the longer I blog the more I find myself baking for my readers. I want to give them recipes that they can serve with confidence and pride. I've found that the average person doesn't share my love of assertive grain and bean flours, so again I practice moderation.
I took some peanut butter cupcakes to a meeting the other day and everyone was giving me a thumbs up as they were passed around the table. They were gluten-free and used a sugar alternative - and everyone there hadn't had gluten-free, sugar-free food before. It was neat to know that they loved my food. :)
Would love to see some of your recipes - they sound right up my alley. Hugs.

I noticed that you said that you don't use your all-purpose mix (the last one) as much anymore (you crossed that line out)...which do you use instead? Several of your recipes list all-purpose flour blend as an ingredient but it just links to this page so it is hard to know which blend you are referring to and I want to get the same results in my baking you are! Thanks for this site, I am new to GF and this will truly help.

Hi Amy!
I made your high-protein flour blend when I made graham crackers for the cheesecake recipe (YUM BTW) and now I have quite a bit left--can you suggest some more recipes that use this flour blend? I'd hate to let it go to waste :(
Thanks!
Kristen

@V, I'm sure it would work - the recipes might be a little different. I haven't tried it with 100% tapioca starch but I can't see why it wouldn't. Another option is arrowroot - some of my recipe testers used all arrowroot with good results. :)
Hugs!!
Amy

Amy, I just want you to know that I love your Basic Flour Blend - with sorghum and garfava. You definitely have a winner as I find that it works in a one to one substitution in all the recipes I have tried - just like you said! When I first started baking gluten free I struggled to find a flour blend that worked, but I need to look no further! I also love that it adds protein to my baked goods.
Thanks for making gluten free baking so much easier!

Hi I was looking at your recipe for Gluten free bread which bought me to this page to look at your flour mix. It looks good but I'm in relatively remote area in Australia and I can't buy garfava flour. I was wondering if I could replace the garfava flour with garbanzo flour? Thanks :)

@Emily, Yes...it should work perfectly. Someone else left a comment and said that they made that substitution and it turned out well. (I haven't tried it so I'm just sharing what worked for them.)
Hugs!
Amy

Hi I have recently had to cut out sugar, dairy, gluten, and caffeine and love your website. It is very useful and it makes this experience less overwhelming. I was wondering how long the flour blends can be kept pre-mixed in an air tight container in the fridge? I like having things on hand and just wondered how long they will actually last?

Hi Amy - I noticed in your ancient grains recipe that you call for 60 grams for each flour - for the sorghum you have 2 tsp and 1/2 cup for 60 grams yet for the amaranth you have 2 tbsp and 1/2 cup. Is this correct?
Also, can I make your basic bread recipe in my zo bread maker?

@Gretchen, Yes, the Ancient Grains is correct...each flour weighs a different amount. :) I don't know about the zo bread maker - I don't have one. Give it a whirl and let us know what happens.
Hugs,
Amy

I love your blog and I'm new to gluten free cooking. I came to it in an effort to eat low carb and lose the weight I can't seem to shake otherwise. I don't understand how these flours which are rather high carb are that beneficial. Why don't you use almond or coconut, etc.? I've been trying them, but they don't produce the type of baked goods one is used to. Can you give me any guidance? Thank you!

Amy, I new to you website, but have found it most interesting to stay with. I'm a 62 yr old women with a daughter who has special needs as well as gluten intolerance as well as my self. Which took the drs. 10 years to find out why my daughter was suffering all these years. Anyway I'm having to learn how to cook GF and was never one to love cooking, only to feed my family and intertainment at times which I don't do any more. So it really been hard for me to get the hang of the GF cooking. I haven't tried you bread yet but it looks great. I have a few questions that I hope you have help me with. My daughter really loves bread and I haven't been able to find one that comes out right yet. Anyway I read inorder to go true gluten we're to stay away from Wheat, Rye, barley, oats, corn & Rice in order to be true grain free. As for the Sorghum and Quinoa flour we are ask to stay away from because mostly because of cross contamination. So in you Sorghum-Garfava Blend, can I use ALL Garbanzo fava bean flour and will it work? Other wise the blend is perfect. Also you use palm sugar, I have some cane sugar what is your opinion on cane. And by some miracle do you have a equal amount of sugar to convert to agave and also a equal amount to agave for Stevia(which I don't use at all) but notice that it's in some of your recipes. Also I don't hardly blog at all, but I feel that you might be able to help me, but most of the time I busy with my daughter. I'm just hopeing that I'll be able to find you answer to me because I New at this blogging stuff, and not sure how to come back and see my answer. I guess I just come back to this page and hope that your answer is here. Your websight seems like you care very much not only in your cooking but for others as well. I'm so glad I came apone your websight. Can't wait to get you book also.
Thank you for taking the time to help others that need you.

@Molly, Hi Molly! So glad you found my blog.
Bob's Red Mill makes certified gluten-free quinoa and sorghum flour. If you go to my Resources Page you can find where I buy them on-line. And, if you order from iHerb.com you can get $5 off your first order with code SIR086. It's one of the most frugal resources when you want to just buy a bag or two.
I can't eat cane sugar, which is why I use palm sugar - also known as 'coconut palm sugar.'
There isn't a hard and fast rule for converting from white sugar to agave but generally you have to reduce the amount of liquid in the recipe by 1/4 - 1/3 because you're adding liquid.
When using stevia, the entire recipe as a whole has to be reworked because it doesn't have any of the same baking properties that cane sugar does.
Wishing you all the best on your new journey!
Hugs,
Amy

@Amy, Amy, thanks for the reply your soooooo helpful. When I indicated if I could use All Garbarzo fava bean flour and if so how would it change it or would it come out at all? As for the cane sugar what is the difference and is any better than regular sugar? I just happen so have some on hand but haven't used it yet, normaly I use regular sugar and agave. Thanks again for taking the time to reply.

@Molly, I don't think the recipe would change much at all with all garbanzo bean flour but it's just a guess. You'd have to try it. Cane sugar is the same as regular white sugar. Maybe you're talking about coconut palm sugar? In that case it is better for you - it's unrefined, lower glycemic, and contains nutrients.
Read this:
http://www.thespunkycoconut.com/2010/04/lets-talk-about-coconut-sap-sugar.html

@Molly,
As Amy said, you could substitute all bean flour but it will probably make the product a lot more dense and also I find bean flour has a very distinctive taste (some like it, some don't) so if you like it, than it should not be an issue. Also, I find my son is very sensitive to gluten but we buy certified Gluten Free sorghum and other flours or grains( and grind them in my Blendtec blender to make flour). You may find you can tolerate other grains as long as they are certified Gluten Free. It is mostly trial and error in that regard on whether you can tolerate them. My son cannot have oats unless they are Certified Gluten Free, he reacted horribly to regular oats. I haven't had a problem with rice. I have 2 sons and myself who are Gluten Intolerant. I personally don't use bean flours as I don't like the taste and my nephew cannot have legumes, so I mostly avoid them in my baking. I would highly suggest you do a bit of research on Agave Nectar as from my studies it is similar to High Fructose Corn Syrup in the way it is processed and how your body handles it, not really very healthy from what I have found. Good luck.

Hi Amy,
My daughter cannot have gluten, sugar OR potato starch.
If I want to modify your flour blend recipes and substitute something else for the potato starch, what would you recommend?
This website is a Godsend! I'm so excited to find someone who is both gluten-free AND sugar-free!

@Julie, Try tapioca starch or arrowroot in place of the potato starch. I would try arrowroot first, but it's more expensive. Tapioca starch should also do the trick. I'd make a small batch and try it...and please let me know how it works. I wish I had the time to test every possible combination but I just don't.
Glad you found me, too. Hugs to you, Julie.
Amy

Amy,
What if I mixed your Ancient Grains with your GF all purpose mix?
I'm not crazy about the Fava bean flours. And trying to cut down on some of the starches. I haven't tried the garbanzo bean flour, but would love your input on it.
Thanks bunches.

@Nana Rogers, I am not crazy about the starch either which is why it is less than 1/3 of the mix. I have found that a little starch makes a better, lighter product. This is the same thing they do when making whole wheat bread - if it was only used by itself it would produce a dense loaf. But with some all-purpose or bread flour it can make a light loaf.
I like garbanzo bean flour but I like garbanzo-fava better because the bean flavor disappears when baked.
Hugs,
Amy

Amy, I'm sorry to keep asking the more questions but, I remember why we can't use the sorghum flour, they say in comes from corn????
But have you tried Potato flour with you bread mix and if so how did it come out. I'm one not to try thing on my own because we have to eat it regardless how it comes out. do you think I should go all garbanzo bean flour, I couldn't fine the Fava bean flour and I don't buy on the internet yet, I guess I'm too old to start and just afraid. Anyway should I go All garbanzo bean or bean and potato, quinoa or what about almond, which would be close to sorghum besides rice flour. This bread looks sooooo good that I can't wait to try it also would coconut flour be too sweet??
Hope you can help me.
Thanks again, (millet & teff or out also)

@Molly, I have never used potato flour. I wish I could give you a perfect answer but the truth about gluten-free baking is that when making substitutions you have to try it out and see how it works. Almond flour and coconut flour would be too different in texture to produce the same result without drastically modifying the recipe.
Hugs,
Amy

Amy,
a friend of mine directed me to your site as I was recently diagnosed with celiac's. I also try to keep the refined sugar low as I has gastric bypass and still "dump" at 3+ years out. I just wanted to let you know that I'm really excited to try your recipes, especially the breads. I'll also be trying your flour blends in my quest to create a GF cake that I can enjoy at our wedding this fall.
Thanks so much for sharing your recipes, tip & tricks. I have a feeling this will make my new journey a lot easier!
-Kelly H

Hi Amy,
I'm cleaning out my pantry getting ready to go gluten free. Do you have a list of pantry staples available? So many of the items you use to cook I've never even heard of...but I'm sure my local Whole Foods Market will have most of them. However, it sure would help to have a basic supplies shopping list...any suggestions?
Thank you so much - and you look fantastic. Can't wait to look and feel fantastic too!
Skye

Hi,
I need a corn free, gluten free all purpose flour that is easy. I would like to use the ancient blend but I am not sure what you mean by "My Ancient Grains flour blend is intended to replace a small part of your total flour." I am cooking for picky 4,6,8 year olds. Thanks

A few months ago, my husband and I started eliminating overly processed foods. We've each lost around 25 pounds, but have more to go. After some health issues, we've decided we need to eliminate wheat as well. Your fabulous website has just become my go to online hangout for information and recipes. Thanks so much!!

I love your website, I have learned sooooooo much. My Daughter and I are Gluten Introlence and We're doing ok, but could be doing better. It's hard getting everything organic and grass fed beef, free range chicken and staying off corn and rice. Were doing ok but the cost of beef and chicken and organic is hard to keep up with. I think we still have problem because I can't alway afford the cost of beef, chicken & organic all the time. Anyway I really wanted to tell you I love this sight and have learned about other from you sight, also love how when someone comes up with a new question you put it on email, that great, so we can see what more we can learn. My main problem it trying to stay away from sugar in my coffee and tea, everything else I can cook without it but will use it if the recipe calls for it. At 62 it takes everything I've got to learn all this New cooking in the past 2 years, I was'nt one for being in the kitchen anyway only because I've had too. And now that I'm retired (and thankful that I'm alive and able to retire), but I'm having to learn a new way of eating and cooking for my special needs daughter.
Thank You Amy for all the time and hard work you put into this websight.
You make my life a little easier.
God Bless
and Blessings for the one to come.
Molly

@Molly, I understand...it's a hard change to make. It will get easier over time. I buy organic when I can but sometimes it's not possible. Instead of having the perfect diet, I strive for improvement over time. It seems to work for me.
Thank you for your kind words. Sending big hugs!
Amy

Hi Molly,
Thank you for all your help. My issues are not only can I not eat gluten or sugar free but I am allergic to potatoes, corn, sorghum, soy, sugar, nuts, vanilla and garbanzo beans. What would be a good flour blend of Rice flours, tapioca, maybe coconut? to make muffins, pancakes or cookies? Any ideas for me. Thank you for your time!!!

@Cathy DeVoe,
Hi Cathy I recently made chocolate chip cookies using only Coconut Flour and they were really good. Even my husband who hates coconut liked them. I didn't use a recipe I just kept adding the flour until it looked like the right consistency. Also made pancakes out of almonds that I grounded in my blender. As for sugar have you tried using palm sugar aka coconut sugar? Hope I have helped!

Hello Amy,
What can I use in place of bean flour? I have a friend who is allergic to all legumes (beans, lentils, soy), and I would like to make one of your recipes for him and his wife, but I can't if they contain beans. Any suggestions?
Layna Melchert

This is such a great resource. I am really struggling in the baking department. I used Betty Hagmans sorghum/fava/corn/tapioca mix and I keep getting flat bread. I am a new blogger, and have been out of the baking loop for a while. What can I do to make my bread rise? It tastes great, it jist looks like a rock. Thank you!!!! Nicki

@Sunny, Hi Sunny - Yes, iHerb.com is one of my favorites - great prices and service.
http://www.iherb.com/Bob-s-Red-Mill-Sweet-White-Sorghum-Flour-Gluten-Free-22-oz-1-lb-6-oz-623-g/15698?at=0&rcode=SIR086
If you use code SIR086, you'll get $5 off your first order.
I also have a list of where to buy supplies here if you're looking for anything else:
http://simplysugarandglutenfree.com/resources/

Hi, Amy. A friend just forwarded me the link to a bread recipe that you posted Feb, 2011. One of my children is sensitive to tapioca starch/flour. She gets horrible stomach aches if even the smallest amount is in a recipe! That complicates a gluten/dairy free diet because tapioca starch is in almost every recipe/box mix that you find. I don't like corn starch as a substitute. What can I substitute for tapioca starch in the above flour blend (the top one)? Increase the potato starch?

@Darlene McKeen, I think that increasing the potato starch would make the final product too dense. Instead of thinking of avoiding tapioca starch as difficult, I suggest looking at what your daughter can eat and choosing from that list. I would suggest cornstarch - I'm sure you can find a non-gmo brand out there. Other lighter flours include rice flour - Authentic Foods makes a really good, finely ground sweet rice flour that might work. When you start making substitutions, it's a process of trial and error. Wish I had a cut and dry answer for you.
Hugs,
Amy

Hi Amy :)
Like so many others, I'm so happy to find you. I just ordered your book and I may find the answer within it, but I'm anxious to start with some of your recipes now :) I'm allergic to beans,what can I substitute? Would oat flour work? Any help would be appreciated...tired of failing :o
Dianna

@Dianna Payne, You can try oat flour or quinoa flour. Another option would be buckwheat flour but it's got a heavier taste. I haven't tried them so you'll have to play around and see what you like best.
xoxo,
Amy

I am very new to the gf world but am starting to explore. my bestie and i are getting together next week end to make bread and a couple of other treats, and brainstorm. one of my other friends gave me a huge bag of chia seeds. just wanted to pick your brain and see what you think about them. any advice is always welcome. thanks:)

I just found your site and boy am I loving all these recipes, can't wait to start cooking! I have a question, I am in desperate need of an all-purpose flour blend but we have severe allergies to beans, corn and rice. I have been trying for over a year to find a good blend but without much success. Do you have any recommendations for a flour blend without those? Oh how my poor child would like to have bread again. Thanks

Hi Amy, I was sure to read all the post before asking! :) I have to do quite a bit of substitutions myself. Is it possible to get the weights for the flours in your 'Amy’s Basic Flour Blend (Sorghum-Garfava Blend)' recipe. I find that's better for swapping flours and starches around, than going by cups.
Thanks in advance!

hi. thanks for all the info on your website. i had a couple questions about the flour mixes...
first, I am mostly concerned about the glycemic index on flours, so I think the sorghum and garbanzo/fava flour mix is great, low impact on blood sugar, right? my concern is with the potato starch and tapioca starch. why two different starches and do you think I could substitute arrowroot for both potato and tapioca, because I hear arrowroot has a lower GI, or am I thinking of it wrong, as in the mix won't work that way, or is the tapioca really not bad on the glycemic index.
and the second question is under that recipe it says "For the Garbanzo-garfava variation: substitute garbanzo bean flour for sorghum flour"...is that a variation you use in a lot of recipes or certain types of recipes? maybe I just haven't seen or noticed it....i thought you said the first one works in nearly everything....just don't want to purchase garbanzo bean flour in addition unless there's a reason to substitute it for the sorghum in certain types of recipes.
thanks!

Hi Amy !! I love your website. So informative for those starting to go gluten free (due to allergy) In regards to the basic flour blend with the sorghum . . . do you think I can use half sorghum and half quinoa or buckwheat? Have you ever tried? Also instead of the bean flour you mention, can I use soy instead? I cant stand the smell of the other bean flours ! Trust me, I tried LOL !!! xoxo

Amy,
First of all very happy for you and your little one, I know your having the time of your life. But becareful there grown before you know it.
I wanted to ask is there any thing that you can replace brown rice flour for?
Thanks
Molly

I sorry, I was talking about replacing the brown rice flour and received your answer about that. But was wondering would that be the same replacment for Rice Flour & Sweet rice flour.
Thanks, Again
Molly

@Molly, You can try it but it wouldn't be my first choice. I would choose something white and starchy. Whenever you start replacing flours you end up with a different result. You'll just have to go through a trial and error process.

hi Amy i am first time here i read some of your people commets i like what you was saying i did not go true all of them but anyway i am looking for gf flour with high of protein , for bread, ( i am diabetic) thank you.

I love Ruben sandwiches. However, since I have to eat GF now I am having a hard time finding a bread that compares to Jewish Rye. Do you have any suggestions? I was thinking about adding flax seeds or chia seeds to a basic loaf of GF bread. What do you think about that ideas?
Thanks for your blog and website, it has made my life so much more enjoyable!

I'm new to the GF world. My 16 y/old son & I both have Celiac Disease. He is the WORLDS PICKIEST EATER (& now I know why...poor kid, his whole life he's had "tummy troubles") I am hoping & praying that this new diet (we've been GF for one week now) I'm praying he gets better quickly on the GF diet.
Is TAPIOCA STARCH the same as TAPIOCA FLOUR?
Thank you for this wonderful website, I can see me spending a lot of time here learning!

In your book "Simply Sugar and Gluten Free" alot of the recipes for cookies and cakes use palm sugar. Is there a way to convert it to agave or xylitol? Would the liquids or flours need to be adjusted because agave and xylitol takes up less mass and is a liquid rather than sugar?

Amy, I have a corn allergy & recently discovered that I need to go gluten free as well. Do you know if it would work to substitute potato starch for cornstarch in your all purpose flour recipe? I look forward to baking with your flour substitutes.

I love your site. I'm increasingly interested in having a wheat free and sugar free diet. Since having my Thermomix I can make so many lovely flours from scratch, extra fine, in super quick time. Thermomix is a high powered blender and cooking and steaming machine. It's exact temperature settings are brilliant for raw food diets as well as everyday cooking for whole family. I demonstrate it for free in London UK if anyone is interested. Seeing is believing and taste is everything.

For your Basic Flour Blend, could you please tell me the measurements of flours by weight, rather than volume? I noticed you gave them by weight in the Perfect Bread recipe, and I want to be as accurate as possible. I'm looking forward to trying this recipe. Thanks!

I just made this bread, and it looks lovely. But the taste is a little bitter. The sorghum flour that I used I bought last Christmas time, could it be bad (I haven't refrigerated it)? I also used xanthum gum that I had not refrigerated (and is probably older still). I don't really do a lot of baking, but our house is primarily gluten free. So, wondered if you could give some guidance on what flours/starches need to be refrigerated. Thanks so much!
Connie

Hi Amy!
I've decided to start a GF lifestyle based on constant digestive issues and bloating. I've been searching for Flour blends as I like to make homemade pizza at least once a week. Which of your blends would you recommend? Also, if it isn't listed in the recipe how much xanthan gum would I need to add? I am brand spanking new to GF and I realize it's going to take a lot of trial and error, but it's worth it :)

I'm anxious to try your basic flour blend. As a long time ww bread baker (plus pizza dough, cheese bread and so forth!) I know I will miss bread as I try to go GF. My question is: Is there a particular reason you use garbanzo beans? Would any bean do, such as pinto or navy? I have a lot of different beans in storage and I can grind them into flour in my Blend Tec wheat grinder. Thank you.
Cheri Reynolds

if this was already asked I'm sorry I cant find the answer with all the comments!! I was just diagnosed as celiac and my husband has diabetes, I was already baking with almond flour and coconut flour before but am looking for an all purpose flour to make at home now, do you know if this is low glycemic for blood sugar, we cant have blood sugar spiking but I also am really struggling with this new way of cooking!! Please help me!!

Hi Kylie,
I don't - I use Bob's Red Mill. I've never ground my own flour because the grind of the flour affects the recipe balance. I wanted to make sure my readers could replicate at home. You could check with Bob's Red Mill and see if they have any idea?
Talk soon,
Amy

Hey Amy, I have been using the same recipe for my bread mix which is rice based and have been looking into different types of mixes. I have had a quinoa with sorghum mix that I made once and the sorghum had quite a pungent flavor, does this pull through in the flour mix and baked goods? This may just be my tastebud too!
Thanks!

[…] Recipe for Gluten Free, Sugar Free Basic Flour Blends – So excited to see your gluten free flour mix. Though I don’t have issues with gluten, I very rarely eat sugar or white flour. I find I feel better, have less …… […]

[…] Recipe for Gluten Free, Sugar Free Basic Flour Blends – So excited to see your gluten free flour mix. Though I don’t have issues with gluten, I very rarely eat sugar or white flour. I find I feel better, have less …… […]

[…] Recipe for Gluten Free, Sugar Free Basic Flour Blends – So excited to see your gluten free flour mix. Though I don’t have issues with gluten, I very rarely eat sugar or white flour. I find I feel better, have less …… […]

About Amy

Living free of refined sugars and gluten since 2004 has allowed me to live a fulfilled, healthy life. My food cravings, migraines, and depression vanished and was able to maintain a 60+ pound weight loss. Today I live with enormous freedom. Join me as I create healthier food that's delicious. I'll help you do the same.